A hearty and flavorful dish featuring black-eyed peas simmered with smoked turkey and aromatic vegetables, perfect for a comforting meal.
Rinse the black-eyed peas under cold water and set them aside.
Soaking the peas overnight can reduce cooking time and enhance their texture.
In a large pot, combine the smoked turkey, onion, celery, and bay leaf.
Cut the vegetables into large chunks for easy removal later if desired.
Add the chicken broth and bring the mixture to a boil.
Stir occasionally to ensure even heating.
Reduce the heat to a simmer, cover, and cook for 1 hour.
Check occasionally to ensure the liquid level is sufficient, adding water if needed.
Add the black-eyed peas, garlic, and jalapeño to the pot.
Chop the garlic and jalapeño finely for a more even distribution of flavor.
Simmer uncovered for another 30 minutes or until the peas are tender.
Taste the broth and adjust seasoning with salt and pepper as needed.
Remove the smoked turkey and shred the meat, discarding the bones.
Return the shredded meat to the pot for a heartier dish.
Serve the black-eyed peas hot, garnished with fresh herbs if desired.
Pair with cornbread or rice for a complete meal.
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